Baked Potatoes and Cauliflower with Gorgonzola

Baked vegetables from the oven are an excellent choice for days when you want to eat something lighter and, if possible, without meat. The dish gets its special, rich flavor from a topping made of eggs and cream, enriched with Gorgonzola, which you can also substitute with another type of cheese. We recommend serving it with a bowl of your favorite salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Butter, unsalted

  • 800 g Potatoes, white

  • 1 piece Cauliflower, fresh

  • 2 spoons Butter, unsalted

  • 1 piece Onion, raw

  • pieces Salt, table

  • 4 pieces Egg, fresh

  • 250 ml Sweet cream

  • 200 g Cheese, Gorgonzola

Steps

  1. Wash the potatoes thoroughly under running water (scrub them if necessary). Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cook for about 15 minutes, then drain and let cool.

  2. While the potatoes are cooking, wash the cauliflower and separate it into smaller florets. Blanch them in salted boiling water for about 2 minutes, then drain.

  3. Once the potatoes have cooled to lukewarm, peel them and slice them into approximately 0.5 cm thick slices.

  4. Peel the onion and finely chop it. Sauté it in melted butter, then mix it with the cauliflower and potatoes. Season the vegetables to taste with pepper, salt, and nutmeg.

  5. Transfer the vegetables to a baking dish greased with butter. Bake in a preheated oven at 170°C (340°F) for 10 minutes.

  6. In a bowl, whisk the eggs and mix them with sweet cream and grated or crumbled cheese. Pour this mixture over the ingredients in the baking dish and bake for an additional 20 minutes.

Nutrition Information (Per 100g)

  • Calories: 108.49 kcal
  • Fat: 5.61 g
    • Saturated Fat: 3.15 g
  • Carbohydrates: 8.07 g
    • Sugars: 0.86 g
  • Protein: 4.71 g
  • Fiber: 1.39 g